Pineapple and Jicama Salad (Rojak)
Source of Recipe
rec.food.cooking - Koko
Recipe Introduction
via Saveur magazine
List of Ingredients
1/2 tablespoon belacan(Malaysian dried shrimp; paste)
6 tablespoons gula jawa (Indonesian; palm sugar)
5 tablespoons kecap manis (Indonesian sweet; soy sauce)
2 tablespoons fresh lime juice
3-6 red thai chiles, stemmed; coarsely chopped
salt
2 kirby cucumbers, stemmed; cut into 2 inch chunks
1 medium green mango, peeled, cored; cut into 2 inch chunks
1 small jicama, about 3/4 lb peeled; cut into 2 inch chunks
1/2 large ripe pineapple peeled, cored; cut into 2 inch chunks
1/3 cup peanuts unsalted, skinned roasted; finely chopped
These are the substitutions I made to make this with the things I had on
hand.
2 tsp of fish sauce for the shimp paste.
Organic brown sugar for the palm sugar
Fresh jalapeno peppers for the red thai chiles.
English cucumbers for the Kirbys.
Recipe
Wrap shrimp paste in a 5"-square piece of aluminum foil to form a package;
press down with heel of your hand to flatten paste into a 1/4"-thick disk.
Heat a gas burner to medium-low or an electric burner to medium-high, place
package directly on burner, and toast until paste begins to smoke, about 1
minute. Turn with tongs and cook for 1 minute more. Unwrap disk; let cool.
Put shrimp paste, sugar, soy sauce, lime juice, chiles, and salt to taste
into a blender; pulse to form a smooth paste. Transfer dressing to a large
nonreactive bowl, add cucumbers, mango, jicama, and pineapple, and toss to
combine. Season with salt to taste. (Alternatively, arrange on a plate and
drizzle with dressing.) Transfer salad to a platter, sprinkle with peanuts,
and serve immediately.
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